Honey mustard drumsticks with watercress salad
Fresh lemon rind
Skinless chicken drumstick
8 individual, bone removed, fat trimmed
1 cup(s), (185g)
2 medium, segmented (see note)
1 medium, sliced
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Whisk honey, mustard, rind and juice in a medium bowl. Add drumsticks and turn to coat. Place drumsticks on prepared tray. Bake for 45–50 minutes or until golden and cooked through.
- Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until all liquid is absorbed. Scrape with a fork to separate the grains.
- Place watercress, orange segments and any juice, capsicum and onion in a large bowl. Toss to combine. Serve chicken with couscous and orange watercress salad.